Watermelon without sterilization in jars for the winter

Recipes for canning watermelons for the winter without sterilization

Watermelon is a wonderful summer berry that most of us love, and it is in winter that we really miss it. However, this will help correct the marinating. During the cold season, you can feel this unforgettable taste of summer, and also fill your diet with something unusual, fortified. Now let's take a closer look at the issue of canning watermelons.

How to can watermelons without sterilization

Required ingredients:

Watermelon;
Six percent vinegar.

Cooking:

The secret of an excellent snack is simple - it should be tasty, simple and accessible to absolutely everyone. So, pickled watermelons, bypassing sterilization, are what you need.

It’s worth noting right away that their taste is a little unusual and is rather an acquired taste. Some people are crazy about him, while others don't like him at all.

If you have never prepared such a dish, it is better to marinate 1-2 jars first, and if you like it, you can make more next year.

The recipe itself couldn’t be simpler:

Firstly, you need to choose the right berry to make good canned watermelons. It should be a little unripe, this way it will retain its shape better. Wash the fruit thoroughly in advance and chop it into slices.
Next, they need to be stuffed into containers, but you should not press them down.
Now let's start the marinade. To do this, fill the jars with watermelons with boiling water, let it brew for about 15 minutes and drain the liquid into a saucepan. Then do this procedure again. Next, you need to add salt and sugar and pour the boiling marinade directly into the jars to the top.
Now take vinegar and pour into each jar according to the proportion: two tablespoons per one and a half liters.
Then roll it up immediately.
The finished preserve should be turned over, wrapped in something warm and left there until it cools down. After 2-3 days, send them somewhere cool: basement, cellar, pantry.

You should try canned fruits closer to November, so that the berries are thoroughly marinated and you can feel this unforgettable taste.

Recipe No. 2

If you do everything correctly, as the recipe says, the end result will be an excellent, juicy, sweet product. By the way, instead of vinegar, which is in the list of ingredients, you can use citric acid, it will be even better, you will avoid the jars exploding.

List of ingredients:

Water – one and a half liters.
Sugar – approximately two tablespoons.
A little celery.
Four bay leaves.
Black pepper - eight peas.
A little garlic - 4 cloves.

The above proportions are calculated for 2 kilograms of watermelons.

To get good pickling, follow the instructions step by step on how to prepare canned watermelons for the winter without sterilization:

The recipe is simple. Rinse each jar using regular soda, then pour boiling water over them.
Wash the fruit, remove the stems and cut them into slices. If you want, you can cut off the peel.
Place all the remaining ingredients in a jar and place the fruit slices on top. When there is no room in the jar, you should pour boiling water over them and leave for twenty minutes. Next, drain the water and pour into an enamel bowl, and also add salt and sugar to the whole thing.
At the final stage, it is advisable to add vinegar or brine.
Next, roll it all up and turn it over and cover it with something warm. When they cool down, move them to a cool room.

Pickled watermelons with mustard

The result of this recipe will exceed all your expectations. The result is a fragrant, tasty winter snack in jars. When preparing the marinade, you should use only rock salt.

Necessary ingredients for canning watermelons in jars:

A tablespoon of salt;
Mustard powder - a tablespoon;
One watermelon;
A tablespoon of sugar.

Now you need to strictly follow the instructions:

First you need to wash the fruit and then cut it into pieces of any shape. Be sure to cut off the green crust, but leave the white one.
Next you need to prepare the brine using mustard, salt and sugar.
Then put the berries in jars and sprinkle with spices.
The jars should be closed with plastic or nylon lids. Leave them in this state at room temperature for three days.
Next, the snack is placed in the refrigerator for one day and can be considered ready.

Soaked watermelons with aspirin

This is another good way to pickle watermelons. Aspirin will help prevent the product from exploding and will make the watermelon taste a little sour.

Necessary for brine:

Lemon - three teaspoons.
9 aspirin tablets.
A little sugar - nine tablespoons
Table salt - nine tablespoons.

The proportions are based on three kilograms of watermelons.

Cooking:

Rinse the watermelon and divide it into parts; before doing this, be sure to remove the green rind. Place it in containers and fill with hot water. Let it sit and after 10 minutes drain the liquid into the pan.
All necessary ingredients, excluding aspirin, must be mixed and the brine boiled for about five minutes. While the brine is still boiling, you need to pour it into jars.
After this, you need to put three aspirin tablets in the jars. Next, roll them up, turn the lids down and let cool.

Instead of aspirin, you can easily use something else, for example, citric acid, vinegar or vinegar essence.

Marinated watermelons with honey

Necessary ingredients to prepare pickled watermelons in jars for the winter:

Seven and a half liters of water.
Watermelon – 8 kg pieces.
Honey - ten tablespoons.
Salt and sugar - 5 tablespoons each.
Salt and sugar - five tablespoons.
Nine percent vinegar - three hundred milliliters.

Instructions for canning watermelons:

Place pre-washed watermelon slices into three-liter jars and pour boiling water over them for eight minutes.
Then you need to drain the liquid into another container, fill the jars with new ones, let them stand and drain them again.
Heat the marinade, add literally two tablespoons of honey, one tablespoon of sugar, salt and sixty milliliters of vinegar into each jar.

When finished, you need to seal the jars, turn them over, and of course, wrap them up. After the contents have cooled, you can send the container to a cool place. By the way, you can pickle melon using the same principle; there are quite a few recipes for how to do this.

Selection and preparation of ingredients

In order for the pickling to be tasty, stored for a long time and beneficial, you need to choose high-quality berries : ripe or slightly unripe, medium in size, weighing 5–7 kg, with a medium-thick peel, with a yellow tail. When pressed from above and below, they should make a crackling sound; when tapped, they should make a dull sound.

Important! Overripe, large fruits with thick skins are not suitable for pickling. You should not take those that have been cut or have cracks or deposits on the surface.

If you choose a high-quality watermelon in those months when the harvest is usually harvested - from the end of July to the end of August, then such a product can be given to children . And one slice can even be consumed by a mother who is breastfeeding her child. It will help a woman recover faster after childbirth and saturate her depleted body with essential vitamins and minerals.

It is not advisable to eat salty foods during breastfeeding . But if the mother of a newborn really wants something salty, then why not, one piece won’t hurt. The favorite of many mothers, Dr. Evgeniy Komarovsky, speaks about this. With only one condition - to clearly monitor the condition of the baby some time after feeding. It is best to try introducing salted berries into your diet from the second or third month of lactation. In the first 4 weeks, the baby’s still imperfect digestive system may not be able to digest this product.

Important! Not everyone can eat salted watermelons. Those who have kidney and genitourinary system diseases, pregnant women, and those with individual intolerance should not eat them. They should be used with caution during breastfeeding.

Preparing the berries involves washing, drying and cutting them into small slices that will fit into the neck of the jar. It is convenient to first divide the fruit into rings 3 cm thick and then cut into triangles.

Pickling watermelons in jars without sterilization

Hello, dear readers! Recently, an agricultural farm store opened next to us and there I saw pickled watermelons for the winter for the first time. Previously, I waited until the end of July and ate them only fresh. Agree that they are very tasty. But if you open a jar of watermelon, you will be amazed at how wonderful it is to eat them in winter. A 3-liter jar was a little expensive in the store, so I decided to make it at home.

The pickling cost me mere pennies. The pieces are dense and taste like canned tomatoes. The brine is sour, sweet and salty, we drank it all like juice.

You can cook with the peel, it’s delicious, but I like it better without the peel - it’s more convenient and you can fit more healthy product into the jar.

Basic ingredients: the berry itself, salt, sugar and a preservative (vinegar, or aspirin + citric acid).

For flavor, add currant or cherry leaves and various spices (bitter or allspice, ginger, garlic, dill umbrellas) to the brine. And for sweetness, you can use honey instead of sugar.

Delicious pickled watermelons for the winter in jars without a crust

This recipe describes the classic way to pickle berries. I rolled my first batch on it, and they came out the same as in the store. One medium berry is enough for two 3-liter jars.

You will need:

2 kg of ripe watermelon;
2-3 dill umbrellas.
water.

For a 3 liter jar take:

1 tbsp. with a heap of salt;
2 tbsp. with a pile of sugar;
1 tsp 70% vinegar essence.

Step-by-step cooking recipe:

1. Peel the watermelon and cut into small pieces. It is important that they pass easily through the neck and do not break.

Cooking tips

For sweetness, add a few pieces of apricot, honey or grapes . Spicy is added using a mixture of peppers, horseradish or mustard.

Acetic acid is usually used as a preservative

The water for the marinade must be filtered . Tap water with chlorine can ruin the taste of the product.

Canned watermelons without sterilization: the most popular recipes for preparations, storage features

It is impossible to imagine summer without juicy and tasty watermelons. And when winter comes, it’s time for sweet canned watermelons. It can be prepared at home and even without the use of sterilization. More details about this later in the article.

Selection and preparation of ingredients

To choose a good watermelon for canning, you need to choose a small berry that will be slightly underripe and with an intact thin rind. It is better to choose a berry weighing 2 kg.

A watermelon with cracks, dents, or dark spots should not be canned - the taste of the product will be hopelessly spoiled, even if the slightest piece of such a berry ends up in the jar.

Important! It is necessary to take
for canning a watermelon with flesh that is not red, but pink. crumbly pulp in the middle of the fruit
is also not suitable If you can a large, ripe watermelon, the end result will have the consistency of jelly. To preserve watermelons, you must first wash them thoroughly and wipe them dry. You should wash it very well, since finished twists will not be sterilized.

However, many housewives sterilize empty jars before putting food in them - this takes less time and effort, and also improves the quality and reliability of preservation.

Then you need to cut the berries: cut off the top and bottom parts, cut the fruit in half, and then into half rings, after which each resulting piece is cut into another 3-4 pieces so that they pass freely through the neck of the jar.

Recipes for preparing canned watermelon without sterilization for the winter

Canning striped berries, like many other products, can be done in two ways: with or without sterilization.

Let's look at several recipes for watermelon preparations that do not need to be sterilized.

For better preservation, vinegar or citric acid is added to the marinade, and if none of these components are present in the recipe, aspirin must be added.

Classic recipe without sterilization

Energy value per 100 g:

Wash the jar well, dry it, and sterilize it.
Slice the watermelon. Place each piece in a container without compacting it so as not to damage the delicate pulp.
Add sugar and salt, add lemon without zest and seeds. Lemon juice will give a pleasant sourness.
Pour boiling water and vinegar into a jar and seal it tightly with a lid.
Turn the container over and wrap it in a blanket. When it cools down, place it in the refrigerator, basement or any cool place.
If you like it spicy and add red pepper to the preparation, you need to place it in a whole pod at the bottom of the jar.

Watermelon canned according to this recipe is not only tasty - it is also considered healthy due to its low calorie content.

Watermelon rind jam

This jam, unlike previous recipes, is made from watermelon rinds. So don't rush to throw them away. The process is long, but the result is worth it: the jam is simply amazing, with a subtle, fresh, watermelon aroma.

You will need:

• 1 kg of watermelon rinds; • 1 kg of sugar; • 2 tsp. soda; • vanillin (to taste); • orange and lemon zest; • juice of ½ lemon; • powdered sugar as a topping.

How to make jam from watermelon rinds:

First, prepare the main ingredient - watermelon rinds, removing the pulp.
Peel off the crusts. It is convenient to use a special vegetable peeler.
Watermelon rinds are cut at an angle, that is, diagonally. This is the most convenient option for placing in a jar.
Add soda to the main ingredient and pour water to the very top to completely hide the watermelon rinds. Leave it like this for 5 hours. After time, rinse with cold filtered water.
Sugar syrup is prepared separately. Pour 1 liter of water into the pan, add 1 kg of sugar. Place it on the stove. After boiling, cook for 5 minutes.
The peels are placed in the resulting syrup and brought to a boil again. Reduce the intensity of the fire to low. Cook for another 10 minutes.
Orange and lemon peels are grated. Add to the pan.
Lemon juice is poured over the watermelon rinds. Vanillin is added. In this state, leave it on the switched off stove for 12 hours.
After the designated time, boil and again leave to infuse for the same amount of time or more. Repeat this process one more time. In total it will take 4 days.
On the last day, the watermelon rind jam is boiled again and allowed to cool.

So watermelon rinds are quite useful. The jam turns out very tasty. Especially if you decorate the top with powdered sugar when serving.

Watermelon rind jam - video

Step-by-step recipes for pickled and canned watermelons in jars for the winter without sterilization

How to bring a piece of summer into cold winter evenings? Prepare a delicious family dinner and treat your family to watermelon! Canned for the winter without sterilization, it will be an excellent addition to any side dish; memories of summer will soar in the atmosphere of family comfort, and all family members will be satisfied, including children. In addition, most valuable substances are preserved during heat treatment, so in addition to pleasure, they will also provide benefits.

Features of preparing watermelons for the winter without sterilization

The canning process involves two methods: with and without sterilization. Each one is good in its own way. The main thing is to carry out all the actions correctly.

Features of canning without sterilization:

It is important to sterilize washed containers and lids. This can be done in any way: steamed, in the oven or in the microwave.
The technology involves pouring boiling liquid over the contents of the jars several times to warm them up. These fruits are very difficult to preserve; they need to be thoroughly heated.
The last time the liquid is drained, the brine is boiled, poured in and hermetically sealed. It is important to wrap all containers thoroughly until they cool completely.

Rules for selecting and preparing the main ingredient

The quality and taste of the finished dish depends on the correct selection and preparation of ingredients:

The fruits are selected whole, without signs of damage.
They should not be overripe, the flesh should be dense, not flaccid and elastic, with a thin skin.
The fruits need to be washed; if the crust is thick, it is better to cut it off a little, it will take up extra space in the jar.

Cooking methods

Various recipe options are based on the classic cooking recipe, which can be varied with various components: fruits, berries, spices, mustard seeds, cloves to give a refined aroma and taste.

Classic recipe

This recipe is simple, it includes a minimum of components, but even with this set they turn out amazing, because watermelons are quite self-sufficient in taste.

The quantity of components is indicated for a three-liter container.

Required Products:

watermelons - 1.7 kg;
salt - 20 g;
sugar - 55 g;
vinegar - 95 ml;
water - 850 ml;
bay leaves;
pepper - 3 peas.

Preparation procedure:

Wash the watermelon, dry with a towel, cut into pieces of the appropriate size. They should fit freely into jars and then be easily removed from them in winter.
Place pepper and bay into a washed, sterilized container.
Fold in the watermelon pieces and pour in the boiling liquid. Let stand for about a quarter of an hour and drain.
Boil again and pour into the container again for the next quarter of an hour.
Drain the liquid, add sugar, salt and boil well. Pour vinegar directly into the watermelons and fill the container with boiling brine.
Close tightly, place the containers on the lids and cover well; it is important that the contents of the containers warm up well.

The classic recipe can be varied with various spices; even adding a few peas of allspice will completely change the aroma of pickled fruits.

The set of products is indicated for three-liter glass containers.

Required Products:

watermelons - 1.4-1.6 kg;
bay leaves;
salt - 20 g;
vinegar - 110 ml;
sugar - 55 g;
allspice peas - 2 pcs.;
carnation - 2 inflorescences.

Cooking diagram:

Wash the watermelon and cut into pieces of the required size. Place in clean, sterilized containers. Add cloves, bay leaves and peppercorns.
Pour in the boiled liquid and let sit for a quarter of an hour so that the watermelons warm up.
Drain the contents of the jar, boil and refill.
Pour out the contents of the container, add salt, add sugar, and boil thoroughly.
Pour the specified volume of vinegar into the container and fill it with boiled marinade. Tighten with sterilized lids and, turning over, cover for better heating of the contents of the jars.

With herbs

Crispy slices of a savory snack, reminiscent of a wonderful summer time, will not leave anyone indifferent. A different set of herbs provides a fragrant note to the finished dish. Canning according to the specified recipe is not a farce. If desired, it is recommended to add mint, cumin, celery.

The list of components is provided for three-liter containers.

Required components:

watermelons - 1.4 kg;
garlic - 2 cloves;
vinegar - 110 ml;
hot pepper - ½ piece;
horseradish (greens);
sugar - 80 g;
dill with umbrella - sprig;
currant and cherry leaves - 5 pieces each;
salt - 20 g;
cinnamon - 2.5 g;
carnation - 2 inflorescences.

Cooking diagram:

Place dill, currants, cherries, horseradish leaves, garlic, half a hot pepper pod, cinnamon and cloves into washed, sterilized containers.
Place the watermelon cut into appropriate pieces and fill the containers with boiling liquid. Leave for a quarter of an hour and drain.
Boil and pour again for another 15 minutes.
Drain the contents of the container, pour sugar and salt into the liquid, and boil thoroughly.
Pour vinegar into the watermelons and fill the container with boiling marinade.
Tighten the lid tightly, turn it over and cover with something warm.

In honey marinade

Honey-based preservation has a completely different flavor of sweetness. The amount of ingredients is provided for a three-liter container.

Required Products:

watermelon - 1.4-1.5 kg;
honey - 55 g;
sugar - 15 g;
salt - 20 g;
vinegar - 110 ml;
black peppercorns - 3 pcs.

Preparation procedure:

Place peppercorns and pieces of the main component of appropriate sizes into washed, sterilized containers.
Fill the container with boiling liquid and wait a quarter of an hour.
Drain the contents of the jar, boil and pour again.
Pour out the water, pour sugar into it, add honey, salt. Boil.
Pour the vinegar directly into the jar and pour over the boiled marinade.
Tighten tightly, place lids down and cover until completely cool.

You can preserve several jars with spicy spices for variety, and in winter you can delight yourself and your loved ones with different snack options. Necessary:

carnation 2 inflorescences;
watermelon - 1.6 kg;
sugar - 55 g;
black peppercorns - 3 pcs.;
cinnamon - 3 g;
salt - 20 g;
vinegar - 100 ml.

Cooking diagram:

Cut the washed and dried fruit into pieces of appropriate size.
Place cloves and peppercorns in a sterilized container. Fold in the cut pieces. Bring water to a boil and fill the container. Wait a quarter of an hour.
Pour out the water, boil and pour again for a quarter of an hour.
Drain the contents of the container, pour cinnamon and sugar into this liquid, and add salt.
Pour vinegar and boiled marinade into watermelons.
Seal tightly, place on lid and cover until completely cool.

With aspirin

The components are indicated for a three-liter container.

Required components:

aspirin - 2.5 pcs.;
sugar - 55 g;
watermelon - 1.35-1.4 kg;
salt - 20 g;
citric acid - 6 g.

Cooking diagram:

Wash the fruit, cut into pieces of the required size, place them in a clean, sterilized, prepared container.
Pour in the boiling liquid and wait a quarter of an hour.
Drain the liquid, boil again and pour in for the same time.
Drain the contents of the container and put crushed aspirin tablets into it.
Pour sugar into the drained liquid, add salt, boil and pour into a jar.
Tighten tightly with a special lid, turn over and cover.

With grapes

This ripe fruit combined with grapes is a wonderful, delicious winter dessert reminiscent of summer. Product consumption is indicated for 3-liter containers.

Required components:

salt - 25 g;
watermelon - 1.4 kg;
grapes - 350 g;
mint - 3-4 sprigs;
sugar - 55 g;
vinegar - 110 ml.

Cooking diagram:

Wash the fruit, wipe and cut into appropriate pieces.
Wash and dry the grapes.
Place pieces of watermelon into washed, sterilized containers, stirring with grapes and mint sprigs. Pour in the boiling liquid and wait a quarter of an hour.
Pour out the water, boil and pour in again.
After 15 minutes, pour out the water, add sugar and salt. Pour vinegar directly into watermelons. Pour in the boiled marinade and tighten the lid tightly. Place upside down and cover with a blanket.

How to properly store workpieces

This fruit is quite finicky to preserve; it is important not only to follow the cooking technology, but also to store it correctly in order to enjoy the original snack in winter.

Watermelons in jars should be stored in a cool, dark place at a constant temperature. There are no limits to the recipe for preparing these fruits.

You can add various components and get a new culinary masterpiece that the hostess will be proud of and be happy to share the new recipe.

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Watermelon jam with orange

Watermelon jam with orange is perfect for a pleasant tea on cold, winter evenings.

You will need:

• 1.5 kg of watermelon rinds; • 1 kg of sugar; • 150 g orange.

Recipe for watermelon jam with oranges:

For cooking, only the part that is located between the pulp itself and the hard “shell” is used. It is cut into cubes.
The crusts are covered with sugar and then placed on the stove. After boiling, immediately remove from heat and then leave for 24 hours.
Then put the jam on the stove again to boil. Remove for 12 hours. No cooking required.
Carry out another boiling, this time with orange zest. Squeeze out the juice. Cook for 5 minutes. When hot, put into jars.

After cooling, the jam is put into jars.